ChocoNanaBerry Bread

Well, I made this on November 14th and wasn't thrilled with the way it turned out. I was actually going to toss it in the trash can.  But then I figured I'd share it with some people who I *know* wouldn't lie to me.....tell me it was good so they wouldn't hurt my feelings......and obviously they thought it was goo because here it is!  I thought it was a tad too moist, but all 5 of my 'taste testers' thought it was great!  Soooo.....there's no 'fancy' picture of it ........ just what you see!

ChocoNanaBerry Bread

Makes 12 Servings

1 Serving = 3 PointsPlus™

 

3/4 cup fat-free egg substitute

1/2 cup light butter, softened
1 cup Splenda granulated
2 tsp vanilla
2 1/2 cups mashed bananas
1/3 cup light sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/3 cup mini chocolate chips
1 cup blueberries

 

Preheat oven to 350º. Spray a 9 x 5 inch loaf pan.

In a large bowl, beat egg substitute, butter, Splenda and vanilla until smooth.

Add bananas.

Add sour cream, flour, baking powder and baking soda. Mix until combined.

Fold in chocolate chips and blueberries.

 

Transfer to the loaf pan and smooth the surface with a spatula.

Bake 55 – 65 minutes until the top is browned and a wooden toothpick inserted in the center comes out clean. Cool in the pan.

 

This will keep for 3 days at room temperature wrapped in foil or it can be frozen.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan